With the bounty of corn comes the added bonus of corn husks. They are a surplus of flavor to be harnessed. We are working with our roasted corn husks again. Today we stuffed them into a clean bottle. We poured 750ml of bourbon over them and now are waiting for the flavors to meld. If I wasn't feeling overly patient we could use our pressure chamber to expedite the infusion process. Sometimes we like to try things the old fashioned way. We'll see how long my patience holds out.